Preheat the oven to 425. Drain the tomatoes, reserving the juice (squeeze the tomatoes a little to get a lot of the juice out... you want them to be a little dry going into the oven). Combine the tomatoes, onion, garlic, and olive oil in an 8x8 baking dish. Bake uncovered at 425 for about 35-45 minutes, until the onion is soft.

In a pot, combine the vegetables, the chicken broth, and the reserved tomato juice and bring to a boil. Add the barley and reduce the heat to a simmer. Simmer for about 30-35 minutes until the barley is cooked through.

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